Save There's something almost magical about watching a single pan transform into a complete meal, and this honey garlic chicken with broccoli and rice does exactly that. I discovered this dish on a Tuesday evening when I was determined to avoid the usual takeout order, armed with nothing but what was already in my kitchen and a vague craving for something sweet and savory. The first time I made it, my kitchen filled with the most incredible aroma—garlic toasting, honey caramelizing, and somehow everything came together perfectly without the usual chaos of juggling multiple pots. My family gathered around before it was even plated, which told me everything I needed to know about this recipe.
I remember cooking this for my neighbor who had just moved in, wanting to bring something warm and unpretentious to their first week in the new place. As the rice absorbed all that golden sauce, I realized how the simplicity of one-pan cooking actually creates something more elegant than it has any right to be. When I handed over the covered dish, still steaming, they came back the next day asking for the recipe, which felt like winning the neighborhood lottery.
Ingredients
- Boneless, skinless chicken thighs or breasts, 1 lb (450 g), cut into 1-inch pieces: Thighs stay juicier than breasts in a one-pan setup, but breasts work fine if you prefer—just watch them carefully so they don't dry out.
- Long-grain white rice, 1 cup (200 g), rinsed: Rinsing removes excess starch and keeps the grains separate and fluffy rather than gummy.
- Broccoli florets, 2 cups (175 g): These go in late so they stay crisp and vibrant instead of turning to mush.
- Carrot, 1 medium, peeled and diced: The sweetness balances the salty-savory sauce beautifully.
- Green onions, 3, sliced (reserve some for garnish): Fresh green onions at the end brighten everything up with a sharp, oniony freshness.
- Honey, 3 tbsp: This is what gives the sauce its signature glossy sweetness—don't skimp on quality here.
- Garlic, 4 cloves, minced: Fresh minced garlic makes all the difference; bottled won't give you that same depth.
- Low-sodium soy sauce, 1/4 cup (60 ml): Low-sodium lets you control the saltiness rather than being overwhelmed by it.
- Rice vinegar, 1 tbsp: This adds tang that keeps the sauce from being one-note sweet.
- Sesame oil, 1 tbsp: Just a drizzle of this nutty oil elevates the whole dish with Asian-inspired complexity.
- Ground black pepper, 1/2 tsp: A gentle background note that rounds out the flavor profile.
- Low-sodium chicken broth, 2 cups (480 ml): The liquid base that becomes infused with all those sauce flavors as the rice cooks.
- Sesame seeds, 1 tbsp (optional garnish): These add a toasted nuttiness and visual pop.
Instructions
- Make your sauce first:
- In a small bowl, whisk together the honey, minced garlic, soy sauce, rice vinegar, sesame oil, and black pepper until everything dissolves into a glossy, unified mixture. This step takes two minutes but sets up your entire dinner, so there's no scrambling later.
- Sear the chicken:
- Heat your large skillet over medium-high heat with a drizzle of oil, then add the chicken pieces and let them sit undisturbed for 2-3 minutes per side until they're golden and slightly caramelized. They won't be cooked through yet—that's exactly what you want.
- Build your base:
- Add the rinsed rice, diced carrots, and most of the green onions to the pan with the chicken, stirring everything together so the rice gets coated in those browned bits at the bottom of the pan. This is where the magic starts.
- Add the liquid:
- Pour in your prepared sauce and the chicken broth, stirring well so everything is evenly distributed and the rice isn't clumping together. Bring the whole thing to a gentle boil, then immediately reduce the heat to low.
- Let it simmer undisturbed:
- Cover the pan and let it cook for 15 minutes without peeking—I know it's hard, but the steam is doing important work. Your kitchen will smell incredible during this time.
- Add the broccoli:
- Carefully lift the lid, scatter the broccoli florets evenly over the top of the rice, then replace the lid without stirring anything—the broccoli will steam on top and stay crisp while everything underneath finishes cooking. Let it go for another 8-10 minutes until the rice is tender and the liquid is almost completely absorbed.
- Rest and fluff:
- Take the pan off the heat and let it sit covered for 5 minutes, then gently fluff the rice with a fork, which separates the grains and helps any remaining moisture evaporate. This final step makes the difference between good rice and perfect rice.
- Plate and garnish:
- Transfer everything to a serving dish or plate straight from the pan, then scatter the reserved green onions and sesame seeds on top while it's still hot. Serve immediately while everything is steaming.
Save I learned the hard way that this dish becomes something special when you share it, transforming from just dinner into a moment people want to recreate in their own kitchens. There's something about bringing a steaming, fragrant one-pan meal to the table that makes everyone slow down and actually appreciate what they're eating.
Why This Pan Works Better Than Takeout
Takeout is convenient, but it never tastes quite as fresh as something you just made in your own kitchen, and there's no mystery about what's in it. With this recipe, you're building layers of flavor from the moment the chicken hits the hot pan, and you can taste every single component doing its job. The sauce clings to every grain of rice and every piece of broccoli, creating something far more cohesive than the usual compartmentalized takeout container.
Timing Flexibility and Meal Prep
The beauty of this one-pan dinner is that it fits into an actual weeknight without requiring you to prep ingredients hours in advance. You can cut your vegetables right before cooking, whisk the sauce while the chicken sears, and have dinner on the table in under an hour from start to finish. If you're the type who likes to prep ahead, the sauce keeps beautifully in the refrigerator for up to three days, and you can cut your vegetables the morning you plan to cook.
Customization Without Losing the Soul of the Dish
This recipe doesn't demand strict adherence—it welcomes your creativity and whatever vegetables happen to be in your crisper drawer. I've made it with snap peas and bell peppers instead of broccoli, added a pinch of crushed red pepper when I wanted heat, and even tossed in cashews for texture once we had company who needed something more substantial. The constants are the honey-garlic sauce and the one-pan method, but everything else is flexible.
- Brown rice works beautifully if you switch to it—just add an extra half cup of broth and let it cook for 35-40 minutes before adding the broccoli.
- A half teaspoon of crushed red pepper sneaks into the sauce without overwhelming it, adding a gentle heat that builds as you eat.
- The pan must have a tight-fitting lid or the rice won't cook properly, so check yours before you start.
Save This dish has become my answer to the question of what to make when I want something delicious without the delivery wait or the pile of dishes. Once you make it once, you'll understand why it keeps showing up on the table in my house.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice works well in this dish. You'll need to increase the chicken broth to 2 1/2 cups and extend the initial simmer time to 35-40 minutes before adding the broccoli. Brown rice requires more liquid and longer cooking time to become tender.
- → What other vegetables can I add?
Snap peas, bell peppers, or sliced mushrooms would be excellent additions. Add them along with the broccoli so they cook properly. You could also substitute the carrots with other root vegetables like diced sweet potato or butternut squash.
- → Can I make this spicy?
Absolutely. Add 1/2 teaspoon of crushed red pepper flakes to the sauce mixture for a nice kick. You can also drizzle some sriracha or chili garlic sauce over individual servings at the table for customizable heat.
- → Is this dish gluten-free?
It can be. Simply use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Double-check all your ingredient labels, especially the soy sauce and chicken broth, to ensure they're certified gluten-free.
- → How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of water to prevent the rice from drying out, or warm it in a skillet over medium-low heat.
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work perfectly. Cut them into 1-inch pieces just like the thighs. Breasts are leaner, so be careful not to overcook them during the initial sear—they'll finish cooking as the rice simmers.